Easy Creamy Spinach Artichoke Dip with Greek Yogurt
This crowd-pleasing appetizer features a rich, creamy blend of spinach, artichoke hearts, and tangy Greek yogurt. It's a lighter, protein-packed twist on the classic, perfect for dipping chips, crackers, or fresh vegetables.
Ingredients
Ingredients
- 1 cup Greek Yogurt plain, full-fat or 2% recommended for creaminess
- 4 oz Cream Cheese softened to room temperature
- 1/2 cup Parmesan Cheese grated, plus extra for topping
- 1 cup Mozzarella Cheese shredded
- 1 cup Artichoke Hearts canned or jarred, drained and chopped
- 1 cup Spinach frozen, thawed and squeezed dry, or fresh chopped
- 2 cloves Garlic minced
- 1/4 tsp Black Pepper freshly ground
- 1/4 tsp Salt adjust to taste
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. Make-Ahead Tip: Assemble the dip up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if cooking from cold. Substitutions: You can substitute fresh spinach (about 4 cups, wilted and squeezed) for frozen. For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce.